Roasted Yellow Pepper Soup

• 6 yellow bell peppers, cored, seeded and halved lengthwise
• 4 tablespoons butter
• 1 cup chopped onions
• 1 cup chopped leeks
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 small boiling potatoes, peeled and sliced
• 5 to 6 cups defatted chicken broth
• 2 tablespoons snipped fresh chives

1. 1.
2. Lay 6 pepper halves, cut-side down, on a baking sheet; broil until well charred, 5 to 10 minutes.
3. Transfer to a plastic bag; seal for 10 minutes.
4. Slip off and discard the skins.
5. Coarsely chop the roasted peppers, then set aside.
6. 2.
7. Melt the butter in a soup pot.
8. Add the onions, leeks, salt, and pepper; saute over low heat about 10 to 15 minutes or until the vegetables are soft.
9. 3.
10. Coarsely chop the remaining 6 pepper halves; add to the pot with the potatoes, reserved roasted peppers and 5 cups broth.
11. Simmer, uncovered, until the vegetables are tender, about 30 minutes.
12. Cool to room temperature.
13. 4.
14. Puree in a food processor, adding a bit more broth if it's too thick.
15. Refrigerate to chill.
16. Serve in tiny cups, garnished with the chives.

yellow bell peppers, butter, onions, leeks, salt, black pepper, boiling potatoes, chicken broth, fresh chives

Taken from www.epicurious.com/recipes/food/views/roasted-yellow-pepper-soup-106683 (may not work)